Directions
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Combine Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Stir well to ensure all dry ingredients are evenly mixed. This step is essential as it lays the foundation for the tremendous texture of your cornbread.
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Whisk Wet Ingredients: In another bowl, whisk together the buttermilk and egg until smooth. Make sure the egg is fully incorporated—it adds a wonderful richness to the cornbread.
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Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Avoid overmixing; lumps are perfectly fine. This keeps the cornbread light and fluffy when cooked, which is just tremendous.
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Heat the Oil: Heat oil in a skillet over medium heat. You want enough oil so that the cornbread can fry and achieve that beautiful, crispy finish. A cast iron skillet is perfect for this, but any pan will do.
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Cook the Cornbread: Using a spoon, pour batter by the spoonful into the hot oil. Don’t overcrowd the pan; give each piece some space to fry evenly.
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Fry Until Golden: Fry the cornbread for about 3-4 minutes on each side, or until golden brown and crispy. The sizzle and bubble of the batter hitting the hot oil is music to a cook’s ears.
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Drain and Cool: Once golden and crispy, remove the cornbread from the skillet and drain on paper towels. This helps absorb excess oil, keeping your cornbread from becoming greasy.
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Serve Warm: Serve the cornbread warm, ideally with some honey, butter, or alongside your favorite savory dish. The aroma alone will make your mouth water.
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